Kale varieties
In article ,
Gary Woods wrote:
Cavallero Nero (a.k.a. Italian black kale)
Is this perhaps what I've seen as "Tuscan" or "Dinosaur" kale; long fleshy
leaves with a pebbly (think the ice surface used for curling) surface?
If so, I love it, and it produces a lot more to eat after cooking.
That sounds like it!
Regards,
Nick Maclaren.
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